Chocolate Cherry Blossoms

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  • 1 cup confectioners' sugar
  • 1 cup butter, softened
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 3 to 4 drops red food coloring
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherries, drained and chopped
  • 48 milk chocolate candy drops or pieces (Chocolate stars or Hershey's kisses)


  1. Heat oven to 350 degrees F.
  2. In large bowl, combine confectioners' sugar, butter, cherry liquid, almond extract and food coloring, blend well.
  3. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary for easier handling, cover dough with plastic wrap; refrigerate for 1 hour.
  4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookies sheets.
  5. Bake at 350 degrees F for 10 to 12 minutes or until edges are light golden brown.
  6. Immediately top each cookie with a candy, then press down firmly. Remove from cookie sheets.

Yields approximately 4 dozen cookies.

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